Pasta with avocado and ricotta
Pasta con avocado e ricotta
Valentina Harris
SERVES 4
Preparation 10 minutes
Cooking 10 minutes
This is one of those fantastically quick pasta recipes, with a simple sauce that takes just a few minutes to prepare from fresh ingredients - making a welcome change from all the meaty dishes that seem to be around at Christmas time.
400g conchiglie, lumache or garganelli pasta
sea salt and freshly ground black pepper
2 avocados, peeled and mashed
7 tbsp fresh ricotta cheese
2 tbsp single cream
2 tbsp chopped fresh coriander
freshly grated Parmesan cheese, to serve
Bring a large saucepan of salted water to the boil. Toss in the pasta, give it a stir, cover with a lid and return to the boil. Meanwhile, mix the mashed avocado with the ricotta cheese and cream to make a fairly smooth sauce. Season with salt, and then stir in the coriander. Finally season with plenty of black pepper. Drain the pasta and return to the saucepan. Add the sauce and toss together thoroughly. Transfer to a warmed serving bowl and serve immediately with freshly grated Parmesan cheese.
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